I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by burt:
Be kind. First thing I ever smoked...brisket flat. Pretty tasty...very tender.
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Did you take an internal temp before you harvested?
My cook was pretty tough as doing three different cuts of chicken is a lot of work. I thought it turned out pretty good overall though. And the bbq sauce I put together is awesome. You really taste the blackberry and then the heat comes in on the back end a little late. Just right. [Reply]
Originally Posted by philfree:
Did you take an internal temp before you harvested?
My cook was pretty tough as doing three different cuts of chicken is a lot of work. I thought it turned out pretty good overall though. And the bbq sauce I put together is awesome. You really taste the blackberry and then the heat comes in on the back end a little late. Just right.
No. 6 hours smoker @ 200....3 wrapped in foil, in oven. [Reply]
Originally Posted by philfree:
Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.
Here's the finished flat.
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The point.
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Some slices and the burnt ends.
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The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.
Never thought of coffee. Interesting. Looks fantastic as all your stuff does. [Reply]
Originally Posted by burt:
No. 6 hours smoker @ 200....3 wrapped in foil, in oven.
The reason I ask is it looks a little under cooked. Not saying it doesn't look good but 200 degrees probably isn't hot enough. Maybe someone will back me but 225 minimum and that's still low and slow. Ideally you want the internal temp to be 205 degrees. I try to cook mine a little faster at 250-275. There are tons of brisket videos out there. Google is your friend! [Reply]
Originally Posted by philfree:
The reason I ask is it looks a little under cooked. Not saying it doesn't look good but 200 degrees probably isn't hot enough. Maybe someone will back me but 225 minimum and that's still low and slow. Ideally you want the internal temp to be 205 degrees. I try to cook mine a little faster at 250-275. There are tons of brisket videos out there. Google is your friend!
Thanks for the input. It didn't taste overcooked and it cut with a fork! BUT I will research more!! I really enjoyed it! [Reply]
Originally Posted by philfree:
The reason I ask is it looks a little under cooked. Not saying it doesn't look good but 200 degrees probably isn't hot enough. Maybe someone will back me but 225 minimum and that's still low and slow. Ideally you want the internal temp to be 205 degrees. I try to cook mine a little faster at 250-275. There are tons of brisket videos out there. Google is your friend!
I take stuff off my smoker (pork or beef) at 205. No need to take something up to 225 [Reply]
Originally Posted by Hoover:
I take stuff off my smoker (pork or beef) at 205. No need to take something up to 225
He said he pulls from the smoker so after rest it at an internal temp of 205. Minimum smoker temp he suggests 225 he smokes at a higher temp up to 275. I also do this to cut down on time to reach my internal temp. [Reply]
Originally Posted by srvy:
He said he pulls from the smoker so after rest it at an internal temp of 205. Minimum smoker temp he suggests 225 he smokes at a higher temp up to 275. I also do this to cut down on time to reach my internal temp.
Yep. Just lay the smoke on heavy and get to temp. If I've got nothing to do for 14 hours I'll run it at 225 but that's rare.
Shit I finish half of my smokes in the oven. After 160 a heat source is a heat source. [Reply]
